My funny valentine:

Penton's Own Bacon Pecan Chocolate Chip Breakfast Cookie!

Makes 9 huge cookies

3 strips bacon
1/2 cup pancake mix
1/2 teaspoon baking soda
1/2 teaspoon salt
½ stick unsalted butter at room temperature
1/3 cup white sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cups semisweet chocolate chips
1/3 cup chopped pecans

In a large skillet over medium heat, cook bacon, turn once or until browned and slightly crispy. Transfer to a paper towel-lined plate to drain.Let cool then chop finely.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

In a medium bowl, whisk flour, baking soda and salt.
In a large bowl cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until mixed the stir in the chocolate chips, pecans and bacon.

Drop one large tablespoon cookie dough about 3 inches apart (as they spread like pancakes!) on baking sheet. Bake for 8 to 10 minutes, and golden brown around the edges, and still slightly soft in the center.

Transfer to a rack and cool for 10 to 15 minutes.

Edit: a picture for added color

Vegan/Gluten Free Jumbo Corn Muffins

Sorry for the lack of pictures I never know where my camera is anymore put trust me they were delicious. They are a perfect pairing with Chili, Soup, or breakfast.

Makes 6 Jumbo Corn Muffins

1-1/4 cups Bob's Red Mill (or any kind you prefer) All Purpose Gluten Free baking flour
3/4 cup yellow corn meal
2 tablespoons pure maple syrup
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup soy or rice milk
1/4 cup canola oil
1/4 cup applesauce

Heat oven to 400° F
Grease or add jumbo liners to one Texas sized muffin pan
Combine dry ingredients
Slowly add in milk, oil, syrup and applesauce
Pour batter into prepared pan.
Bake 15 to 20 minutes or until light golden brown and wooden pick inserted in center comes out clean.
Serve nice and warm!

In my cave

AVAILABLE OCTOBER-JANUARY
Robust, dry-hopped ale has a malty richness balanced with a complex hop profile and hearty, warming character. 8.1%ABV
Enjoy with:
Roomano, an aged hard Dutch cow’s milk cheese, grilled beef tenderloin, apple crisp with ginger ice cream.

Banana walnut pancakes

What you need:

2 cups gluten free pancake mix

1 1/4 cup rice nog

1/4 cup applesauce

1 teaspoon vanilla

1 teaspoon nutmeg

2 teaspoons cinnamon

2 tablespoons brown sugar

1 to 2 small bananas

1 cup walnuts for roasting

First start the walnuts:

preheat oven to 300 degrees for 10 mins.

Once preheated spread walnuts on a parchment lined cookie sheet and roast for 10 mins or until you can smell them (once you smell them pull them out of the oven immediately so they do not burn)

Thinly chop bananas.

In a large mixing bowl add the mix, cinnamon and nutmeg and blend with a wooden spoon.

In a separate small bowl mix the applesauce, vanilla, and brown sugar and blend until well mixed.

Add the rice nog and apple sauce to the dry ingredients and mix throughly slowly adding in almost all the walnuts (leave some aside for garnish)

Finally add 1/4 cup to 1/2 cup mix to preheated skillet then place banana slices on top.

Cook for 2-4 mins flip and cook an addition 2 mins.

Stack and add earth balance, walnuts, and pure maple syrup and enjoy!

A beer suggestion.

Currently available at your local Blanchards for a limited time.

Mini cookie baking

So for the first time I did batches to make exactly 1 dozens of cookies (or you could do it as half dozens of large cookies). Why you ask? So we wouldn't have the temptation i suppose! Both recipes are pretty similar with a few alterations to each.

First is oatmeal walnut raisin cookies:

Preheat oven to 375°F.

1/2 cup mixed oats
1/4 cup plus 3 tablespoons whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce
1/2 teaspoon bourbon vanilla extract
1/4 cup chopped walnuts
1/3 cup raisins

Cinnamon (just for sprinkling on top)

Grind oats in processor. Add flour, baking soda and salt and pulse to mix. Add to mixing bowl.

In mixing bowl add soft butter, brown sugar, sugar, applesauce, vanilla, walnuts and raisins and fold ad blend until well mixed.

Using about 2 tablespoons of dough, form dough into balls and gently shape balls into rounds (cookies don’t spread much). Pace on ungreased baking sheet lined with parchment. Flatten slightly then add cinnamon to taste.

Bake until edges are golden brown, about 10 - 12 minutes (the longer, the crunchier the edges).

Cool on sheets 5 minutes then transfer to racks; cool completely.

Second peanut butter chocolate chip cookies:

Keep oven to 375°F.

1/2 cup mixed oats
1/4 cup plus 3 tablespoons whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
1/4 cup (packed) golden brown sugar
2 tablespoons granulated sugar
2 tablespoons applesauce
1/2 teaspoon gluten free vanilla extract
1/4 cup unsalted peanut butter
1/3 cup chocolate chips

Grind oats in processor. Add flour, baking soda and salt and pulse to mix. Add to mixing bowl.

In mixing bowl add soft butter, brown sugar, sugar, applesauce, vanilla, peanut butter and chocolate chips and fold ad blend until well mixed.

Using about 2 tablespoons of dough, form dough into balls and gently shape balls into rounds (cookies don’t spread much). Pace on ungreased baking sheet lined with parchment. Flatten slightly.

Bake until edges are golden brown, about 10 - 12 minutes (the longer, the crunchier the edges).

Cool on sheets 5 minutes then transfer to racks; cool completely.